A slightly sweet yeast bread with a hint of chai spice. Each slice contains cooked quinoa, making it a great addition to breakfast on its own or on French toast. 


  • 1/4 cup (42.5 g) Quinoa non cuit
  • 3/4 cup (< span class="wprm-rec ipe ingredient quantity">187.5 ml) eau< /span>
  • 2 Cuill√®res √† soupe Eau Chaude
  • 1.5 cuill√®re √† caf√© active Pleasure
  • 3/4 (0.75) poire moyenne< /span> hach√© (environ 3/ 4 cups)
  • 1/4 cup (30 g) farine de bl√© entier
  • 1 cup (125 g) Farine de Pain< /li>
  • 2/3 cuill√®re √† th√© (0.67 cuill√®re √† th√©) sel
  • 2 Cuill√®res √† soupe sucre brut
  • 1/2 cuill√®re √† caf√© (0.5 cuill√®re √† th√©) √©pice chai Ma recette de m√©lange d ‘√©pices chai ici
  • 1/2 cuill√®re √† caf√© ( 0.5 cuill√®re √† caf√© ) poudre de gingembre
  • Preparation

  • In a large bowl, add 2 tablespoons warm water, yeast, and 1 teaspoon sugar. Mix well and wait for it to foam (8-10 minutes)
  • Cook quinoa, covered, in 3/4 cup water on low Level heat for 15 minutes or until tender. Or use just 1 cup of cooked quinoa.
  • Let the quinoa cool slightly, then add the cooked quinoa, pear, spices, salt and remaining sugar .
  • Add whole wheat flour, bread flour and this porridge to yeast mixture and knead 5-7 minutes. Add more bread flour or water if needed to make a soft dough. Dough may be slightly sticky.
  • In a well-greased container, cover the dough and let it rest in a warm place until it doubles in size ( 1.5 hours)
  • Take out the dough and form it into a loaf or jelly roll with some bread flour.

  • Place the loaf or roll, seam side down, in a parchment-lined or greased loaf tin.
  • Spray the top with water and then some oil.
  • Cover with a towel and let stand until the dough has doubled in size. (45 minutes)
  • Bake at 365¬įF for 35-40 minutes until golden brown and a tap on top sounds hollow.< /div>
  • Let cool completely before cutting.
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